Why it matters
The producer
Antonin and Jean-Marc Battault are the people behind Domaine Battault. Antonin has continued his father’s work since 2023. Before Jean-Marc’s arrival, the family estate sold wine in bulk, by the barrel; it later began commercializing wine in bottles.
The vineyards are plowed, sown with cover crops and mown regularly. Integrated pest management limits intervention to when it is needed. Cordon de Royat pruning spreads the bunches to improve aeration and sunlight exposure, and the fruit is harvested by hand.
Place and vineyards
Where the wines begin
The Santenay vineyards have limestone soils and exposures ranging from east to south, helping the grapes achieve ripeness. The Maranges plots extend south of Santenay across brown calcareous soils and calcareous marl, which contribute freshness and substance.
Wines to know
The range in view
Grand Clos Rousseau Rouge is a Santenay Premier Cru Pinot Noir from a one-hectare, southeast-facing parcel at mid-slope. A four-to-six-day cold maceration precedes indigenous-yeast fermentation in concrete and 14 months in new 400-litre oak barrels. Deep ruby with purple highlights, it carries ripe red and black fruit, blackberry jam and subtle roasted oak. The palate is concentrated, with present tannins and a refined finish.
Clos Rousseau Blanc is a Santenay Premier Cru Chardonnay from a 0.12-hectare, southeast-facing parcel at mid-slope. It is directly pressed and cold-settled, then fermented with indigenous yeasts in new 300-litre oak barrels and aged for 11 months. It is intensely yellow, with yellow and white fruits, honey and vanilla. The palate is warm, ripe-fruited and subtly toasted, with freshness on the finish. The 2021 vintage showed acacia, mirabelle syrup and exotic fruit over a fleshy, tender and tangy palate; it was fruit-driven and suited to drinking without extended waiting.